Directions

Up to 24 hours before serving, in a small bowl, combine the lemon juice with the dried herbs, garlic, and spices and the Worcestershire sauce. Season with salt and pepper, to taste, and then slowly whisk in the avocado oil. Set aside and refrigerate.

Halve squash lengthwise; scoop out seeds. Place halves cut side down in a large saucepan and add the chicken stock to a depth of 2 inches. Cover and bring to a boil. Reduce heat and simmer squash 20 minutes.

Drain and cool squash. With a fork, pull off spaghetti-like stands of the squash and place in a large salad bowl.